Ice cream recipes

Apricot ice cream with low-fat yogurt and fromage frais instead of cream. A lighter frozen dessert built on dried apricot puree, perfect for hot afternoons without the heaviness of dairy ice cream.

Seedless blackberry ice cream made by straining the berries through cheesecloth, simmering the juice into syrup, and folding into heavy cream. Smooth, intensely fruity, and free of seedy texture.

Blackberry lemon ice cream made with sweetened condensed milk, half-and-half, and fresh lemon juice. No-cook five-ingredient ice cream maker recipe. Bright, tart, and creamy in equal measure.

Ben & Jerry's kiwi ice cream is the homemade-cookbook copycat with macerated kiwi folded into a French-style custard of whole eggs, sugar, and heavy cream. Tropical, vibrant, and unexpectedly creamy.

Chocolate Raspberry Toasted Hazelnut Ice Cream recipe

Chocolate waffles with ice cream, crisp on the outside and tender inside thanks to buttermilk and folded egg whites. Cocoa-rich batter with optional pecans, finished with a scoop of melting vanilla.

Black Forest ice cream cake: two layers of moist chocolate-coffee cake sandwich a slab of vanilla ice cream, frosted with whipped cream and crowned with cherry pie filling. A frozen showstopper.

Cherry clafoutis with homemade cherry ice cream and almond praline. A three-component Swiss-French dessert with kirsch-spiked custard flan, fresh cherry fruit, and caramelized crunch.

Peanut Butter Ice Cream Pie with Hot Fudge Sauce recipe

Whole pears poached in spiced white wine with cinnamon, cloves, ginger, vanilla bean, and citrus zest, served warm with burnt sugar ice cream. An elegant make-ahead dessert.

Joy's carrot cake folds crushed pineapple, pecans, and cinnamon into a tender crumb, finished with cream cheese icing loaded with coconut, raisins, and toasted nuts. A bakery-style classic.

Figs in Cabernet Sauvignon with Almond Ice Cream recipe

Custard-based port wine ice cream with grenadine, served under a rich hot chocolate sauce made from cocoa, brown sugar, butter, and heavy cream.

A show-stopping rhubarb tart in an almond pastry shell, served with fresh strawberry-kirsch sauce and homemade cinnamon ice cream. Three components, one unforgettable spring dessert.

Raspberry sherbet with whipped egg whites, half-and-half, and pureed raspberries for a fluffy, brightly-pink frozen dessert. The lighter-than-ice-cream summer treat with a tangy lemon edge.

Poires Belle Helene, the classic French dessert of vanilla-poached pears served with vanilla ice cream and warm dark chocolate sauce. Elegant and timeless.